5 Things Learned From Chef Michael Angeloni Of Amano Kitchen On Fresh Pasta Making

York Region Media Group and other members of the media recently enjoyed a tasting of Amano Kitchen’s new, revamped menu.

Before dining on some freshly-made Italian dishes at the restaurant, which is located at Market & Co. in Newmarket’s Upper Canada Mall, that were inspired by owner and chef Michael Angeloni’s time learning to cook from his grandmother in her basement, the media was treated to a hands-on pasta-making class led by Angeloni himself.

Here are five things the York Region Media Group team learned about Amano Kitchen’s pasta making and pasta in general: 

• Do you ever wonder where that delicious salty taste in the pasta comes from? Angeloni says the pasta making starts with the boiling water in a pot. Boil lots of water with lots of salt, because making it taste like the sea is key to that delicious salty taste in the pasta.

• Amano Kitchen serves freshly-made pasta, but ever wonder what the difference between fresh pasta and dry pasta is? Fresh pasta is made local and uses fresh ingredients including eggs.

• The pasta dough is put through a rolling machine several times to stretch it out. Angeloni says to not roll it out too thin, but enough where you can still see your hand through the dough. If the pasta sticks to the roller (which is shouldn’t do), use a little semolina flour.

• The excess parts of the dough, which is typically the edges, are left with uneven shapes and thickness. Angeloni says in Italy they use those parts of the dough and call them maltagliati, meaning “poorly cut.”

• Amano Kitchen uses local ingredients including the chickens, flour, eggs, and whatever else the chef can source from Ontario and Canada. Angeloni shared an interesting fact, which was that Italy imports Canadian wheat and then exports it back.

Amano Kitchen has revamped their menu and looks to go back to focusing on fresh pasta, which is something they are known for.

View full article on yorkregion.com


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